Green Pea & Feta Couscous Salad
Fresh, bright, and bursting with Mediterranean flavor this Green Pea & Feta Couscous Salad brings together tender green peas, creamy feta, and fragrant herbs for a dish that’s as nourishing as it is satisfying.
Introduction
Not your ordinary salad, this vibrant bowl can easily take center stage at any meal. Packed with anti-inflammatory ingredients like green peas, garlic, walnuts, parsley, and basil, this Green Pea & Feta Couscous Salad blends earthy, creamy, and subtly sweet notes in every bite. Balanced with a honey-white wine vinaigrette, it’s a perfect choice for both lunch and dinner, whether served warm or chilled.
🌿 Mindful Morsel
This salad is rich in plant-based proteins and inflammation-fighting nutrients. Green peas and walnuts provide omega-3s and antioxidants, while basil and parsley add detoxifying properties. Olive oil and feta round it out with healthy fats and calcium, making this a well-balanced anti-inflammatory meal that’s as restorative as it is flavorful.
Recipe Information
Serves: 4–8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories per Serving (4 servings): ~570
Calories per Serving (8 servings): ~285
Ingredients
Salad:
3 cups fresh or frozen green peas
½ cup parsley, chopped
½ cup feta cheese
½ cup water (or substitute chicken broth for added savory depth)
½ cup chopped walnuts
½ cup Moroccan couscous
Vinaigrette:
1 cup fresh basil
1 shallot, finely chopped
2 tsp minced garlic (or jarred garlic)
½ cup olive oil
Pinch of red pepper flakes
3 tbsp white wine vinegar
1 tbsp honey
Salt and pepper to taste
Instructions
Boil: Bring water to a boil in a medium saucepan. (For a richer flavor, use chicken broth instead.) Stir in the couscous, then remove from heat, cover, and let it steam until tender.
Cook: If using frozen peas, bring another pot of water to a boil. Add the peas and cook for 1–2 minutes, then drain in a colander and rinse under cold water to retain their vibrant color.
Chop: While the couscous and peas cook, chop the parsley, shallot, basil, garlic, and walnuts.
Combine: Fluff the couscous with a fork, then combine it with peas, walnuts, feta, and parsley in a large serving bowl.
Whisk: In a separate mixing bowl, whisk together basil, olive oil, shallot, garlic, honey, white wine vinegar, red pepper flakes, salt, and pepper. Taste and adjust as needed for sweetness, acidity, or salt.
Drizzle & Toss: Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately or chill for a refreshing side dish.
Enjoy!
Tips/Notes
Substitute quinoa for couscous to make this gluten-free.
Add chickpeas or grilled tofu for extra vegetarian protein.
For non-vegetarians, chicken broth adds a savory depth to the couscous.
This salad keeps well in the fridge for up to 3 days. It’s perfect for meal prep.
For an extra antioxidant boost, add a handful of baby spinach or arugula before serving.
Set a few of the blanched peas aside to share with your pups. They will love them!
Social Media Callout
This Green Pea & Feta Couscous Salad is a vibrant, feel-good dish that shines on any table! Save it for your next meal prep day or picnic and tag @mmmindfulmorsels on Instagram. I’d love to see your version!
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